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Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 6
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Original Articles

Capsinoid Is Biosynthesized from Phenylalanine and Valine in a Non-Pungent Pepper, Capsicum annuum L. cv. CH-19 Sweet

Kouzou SUTOHGraduate School of Nutritional and Environmental Sciences, University of Shizuoka
,
Kenji KOBATAGraduate School of Nutritional and Environmental Sciences, University of Shizuoka
,
Susumu YAZAWAGraduate School of Agriculture, Kyoto University
&
Tatsuo WATANABEGraduate School of Nutritional and Environmental Sciences, University of Shizuoka
Pages 1513-1516 | Received 12 Dec 2005, Accepted 02 Feb 2006, Published online: 22 May 2014
 
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Abstract

The biosynthetic pathway of capsinoid in ‘CH-19 Sweet’ was investigated. [3H]Valine and [14C]phenylalanine were injected into the fruits of the intact plant. Both of radioactivities were detected in capsinoid fractions. 14C radioactivity was observed in phenylpropanoid compounds, and in vanillin, vanillylamine, vanillyl alcohol, and vanillic acid. We confirmed that capsinoid is biosynthesized from phenylalanine and valine.

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Related Research Data

Multiple loss-of-function putative aminotransferase alleles contribute to low pungency and capsinoid biosynthesis in Capsicum chinense
Source: Springer Science and Business Media LLC
&prime;CH-19甘&prime;を片親としたトウガラシ (<i>Capsicum annuum</i> L.) の雑種におけるカプサイシノイドならびにカプサイシノイド様物質の含量
Source: Japanese Society for Horticultural Science
Chemical and Pharmacological Aspects of Capsaicin
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Biocatalytic potential of vanillin aminotransferase from Capsicum chinense.
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Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH‐19 Sweet
Source: Wiley
The safety and effectiveness of commonly-marketed natural supplements for weight loss in populations with obesity: A critical review of the literature from 2006 to 2016.
Source: Informa UK Limited
Biosynthesis of capsinoid is controlled by the Pun1 locus in pepper
Source: Springer Science and Business Media LLC
Novel Capsaicinoid-like Substances, Capsiate and Dihydrocapsiate, from the Fruits of a Nonpungent Cultivar, CH-19 Sweet, of Pepper (Capsicum annuum L.)
Source: American Chemical Society (ACS)
Optimizing and Comparing Ultrasound- and Microwave-Assisted Extraction Methods Applied to the Extraction of Antioxidant Capsinoids in Peppers
Source: Multidisciplinary Digital Publishing Institute
Formation and metabolism of pungent principles of Capsicum fruits. II. In vivo and in vitro formation of dihydrocapsaicin in sweet pepper fruits, Capsicum annuum L. var. grossum.
Source: Oxford University Press (OUP)
Stability of capsinoid in various solvents.
Source: American Chemical Society (ACS)

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